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Buddha Bowl


4 cups broccoli florets

    2 cups cubed butternut squash

      1 small onion, sliced into ½ moons

        1 tablespoon olive oil

          1 small (4-ounce) Hass avocado, sliced

            Olive oil spray

              4 large eggs

                Kosher salt

                  Freshly ground black pepper

                    2 cups cooked brown rice

                      ¼ cup chopped pecans


                        Preheat oven to 400 degrees F.

                          On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.

                            Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.

                              Meanwhile, heat a medium skillet over medium-low heat and lightly spray with oil.

                                Add eggs, one at a time, leaving space between them. Season each with a pinch of salt and pepper, cover and cook until whites are just set and yolk is still runny.

                                  Divide rice and roasted veggies evenly among 4 bowls.

                                    Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.

                                      Serve immediately.